Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, halloumi with pesto, balsamic tomatoes, spinach and chickpeas. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Drain the chickpeas and halve the cherry tomatoes. Add to a baking tray, drizzle with the balsamic vinegar and olive oil. Season with mixed herbs and salt and pepper.
Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Halloumi with pesto, balsamic tomatoes, spinach and chickpeas is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have halloumi with pesto, balsamic tomatoes, spinach and chickpeas using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Prepare 1 (400 g) can of chickpeas in water
- Get 200 g cherry tomatoes
- Prepare 2 tbsp balsamic vinegar
- Take 2 tbsp olive oil
- Make ready 1/4 tsp mixed herbs
- Prepare Salt and pepper
- Take 100 g spinach
- Take 225 g halloumi
- Make ready 2 tbsp fresh pesto (see my other recipe or bought)
- Prepare Basil leaves for garnish
- Prepare Garlic bread to serve
Halloumi is a staple of summer lunches - try something different with this super-easy one-tray bake. The halloumi turns wonderfully golden when grilled with chickpeas, kale and tomatoes. Finish with a drizzle of fresh pesto and serve with crusty bread to make the most of all the delicious juices. Spoon over the pesto mixture, top with the halloumi and an extra dollop of pesto (optional).
Instructions to make Halloumi with pesto, balsamic tomatoes, spinach and chickpeas:
- Make the pesto if you plan to use my homemade recipe. If you prefer to buy it you can skip this step!
- Drain the chickpeas and halve the cherry tomatoes. Add to a baking tray, drizzle with the balsamic vinegar and olive oil. Season with mixed herbs and salt and pepper. Place in the oven at 210c for 15mins.
- Meanwhile, pan fry the halloumi until browned.
- After 15mins remove from the oven and stir. Add the spinach and return to the oven for 5 mins until the spinach has started to wilt.
- Remove the tray and add the halloumi. Return to the oven for a further 5 mins.
- Remove from the oven and spoon on the basil. Garnish with basil leaves. We had ours with garlic bread, but crusty baguette or naan breads would also work well. Enjoy!
Place around half the tomatoes on top of the plated salad, then arrange the fried haloumi on top of it. Distribute the remaining tomatoes on top of the haloumi. Using a teaspoon, drizzle balsamic reduction over the tops of the salads, going side to side across the plate in a weave. Fry the onion, chilli, garlic and cinnamon stick in the olive oil until the onion begins to turn brown/go soft. Add the fresh tomatoes, chopped tomatoes, ground coriander and ground cinnamon.
So that is going to wrap it up for this exceptional food halloumi with pesto, balsamic tomatoes, spinach and chickpeas recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
